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Author Notes:After years of fruitless (or cheeseless...) experimentation I've come up with this-- a pine nut-based raw vegan "goat cheese" that makes me not miss the real thing any more. Quite an accomplishment, if I do say so myself. —Slow Club Cookery

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Makes 4oz

1/2
cup raw pine nuts

1
teaspoon cold pressed extra virgin olive oil

1
teaspoon freshly squeezed lemon juice

1/8
teaspoon lemon zest

1/2
clove garlic, finely minced

2
teaspoons nutritional yeast

1/4
teaspoon ground black pepper

1/4
teaspoon sea salt

extra pepper for topping

Place pine nuts in a glass jar or bowl and cover with an inch or two of cold, filtered water.
Soak overnight.

Drain soaked pine nuts and toss into a blender or food processor with all other ingredients.
Blend for 3-5 minutes until completely smooth

Scrape the blended cheese into a small glass jar,
a 4oz mason canning jar works perfectly.
Tap the jar on the counter a couple of times to get out any air bubbles,
then use a spatula to smooth the surface.

Sprinkle a little additional pepper on the surface and pop the jar into your dehydrator.
(If you are dehydrator-less, the cheese can be "dehydrated" in the oven, set to 170 degrees, for 3-4 hours.)
.Dehydrate at 115 degrees
for 6-8 hours.
The cheese will form a rind on top and firm to the texture of spreadable goat cheese.
Serve the cheese directly out of the jar, as a spread.
Alternately, you can spoon the blended cheese into a rectangle of cheese cloth, roll it into a log,
twist the ends and place it in the dehydrator for the
same amount of time.
This will give you a small log of cheese, which can then be served as is or
rolled in fresh herbs.